Summer Squash

Summer Veggie Pasta Salad

1 eggplant, cut into quarters lengthwise
2 summer squash, cut in half lengthwise, then into 1/2 inch pieces
1 sweet pepper, cut into bite size pieces
1 sweet onion, cut into 1/2 inch pieces
3 tbsp olive oil


Dressing:
1/4 cup olive oil
2 tbsp white vinegar
1 tbsp minced onion
1/2 tsp each sugar, salt and pepper


Salad:
8 oz short fusilli pasta, cooked al dente
1 pint cherry tomatoes
1/2 cup fresh basil
1/3 cup fresh parsley
8 slices prosciutto
Shaved parmesan cheeese

Coat eggplant, pepper, squash and onion generously with olive oil and roast in oven or on grill.  Cut eggplant into 1/2 inch pieces.  Combine dressing ingredients.  Toss pasta with cooled veggies, tomatoes and herbs.  Toss with dressing and top with prosciutto and Parmesan.

Summer Squash Casserole

3 cups sliced cooked yellow summer squash
2 cups shredded cheese, american or cheddar
4 oz chopped mild green chiles
1 cup saltine crackers, crushed
1 cup milk

Combine all ingredients in a 1 1/2 to 2 qt baking dish.  Bake for 1 hour at 350.  Top with seasoned bread crumbs if desired.

Summer Vegetable Ratatouille

8 to 10 tbsp olive oil
2 yellow onions
3 large, or 4 small, zucchini, sliced into 1/4" slices
1 large eggplant, sliced into chunks the same size as the zucchini
5 large tomatoes, chopped
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
2 garlic cloves, minced
salt and pepper to taste
tomato paste, if desired
Fresh basil or grated cheese, if desired

Heat 5 to 6 tbsp of olive oil in a large heavy-bottomed skillet over medium heat, add the onions and saute about 1 minute.  Add zucchini and eggplant and saute about 2 minutes, until lightly browned.  Add more olive oil as needed if the pan looks dry.  Add tomatoes, peppers and garlic, stirring to combine.  Cover, reduce heat to low, and simmer for about 20 minutes, until veggies are cooked through.  Take lid off, add other add-ins, if you like, increase heat to high, and cook for 2 or 3 minutes to evaporate excess liquid, stirring constantly.  Season to taste with salt and pepper, add a little tomato paste if using and stir well.  Serve hot, or allow to cool and add a little olive oil before serving.

Summer Squash Grilled Sandwiches

Pub Buns
4 to 5 summer squash
1 sweet onion
olive oil
salt and pepper to taste
Cheese of choice (pepper jack or mozzarella are best)

Cut squash and onion in to 1/2 inch rounds and brush with oil.  Grill until tender.  Salt and pepper to taste.  Place grilled veggies onto bun and top with cheese.  Place on BBQ just to melt cheese, and enjoy.  You can also add grilled sweet peppers and eggplant to the mix.

Grilled Vegetables

Peppers, eggplant, zucchini, carrots and onions are great grilled vegetables.  Slice peppers lengthwise, removing seeds.  Slice eggplant, carrots, and zucchini lengthwise in 1/4
inch slices.  Slice onions in 1/4 inch
rings.  Brush veggies with olive oil,
sprinkle with salt and pepper, and grill
until tender.  Eat warm or cold.  Great
in salads or in sandwiches. 

Vegetable Panini

1 Eggplant, grilled
1 Sweet Onion, grilled
1 Zucchini, grilled
Sweet peppers, grilled
Sliced tomatoes
Sliced fresh mozzarella
Grilled Panini bread or focaccia

Use the Grilled vegetable recipe to grill your veggies.  Layer grilled veggies onto bread with cheese on top.  Grill in sandwich maker or 350 degree oven.  Serve immediately.

Zucchini Chocolate Cookies

1 egg, beaten
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup honey
1 tbsp vanilla
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup zucchini, finely shredded
12 oz chocolate chips

Combine all ingredients.  Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon.  Bake at 350 degrees, 10 to 15 minutes.

Zucchini Brownies

2 cups grated summer squash, unpeeled
2 cups flour
1 1/2 cups sugar
1 tsp salt
1/2 cup oil
1 1/2 tsp baking soda
1/3 cup cocoa powder
1/2 cups nuts, optional
2 tsp vanilla

Mix all ingredients and bake for 30 minutes at 350 degrees in greased and
floured 9x13 baking pan. 


Icing:
4 tbsp butter, softened
4 tbsp milk
1 cup sugar
2 cups white chocolate chips

Boil first 3 ingredients for 2 minutes,
then add chips and stir until melted.
Pour over warm brownies.

Zucchini Oven Fries with Crusty Parmesan Crust

1 tbsp olive oil
1/4 cup fine dried bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp dried rosemary
2 to 3 dashes cayenne pepper
1/2 tsp salt
1/4 tsp pepper
1 large eggs
several summer squash cut into 1/4 inch slices

Preheat oven 400 degrees.  Lightly grease a heavy baking dish with olive oil and set aside.  In a dish, combine bread crumbs, cheese and spices.  In another bowl, lightly beat the egg.  Dredge each piece of squash first in the egg then in the bread crumb mixture, coating evenly.  Arrange well spaced in a single layer on the prepared baking sheet.  Bake in the oven for 5 to 7 minutes, then turn the squash over and bake another 5 to 7 minutes, or until crisp and lightly browned. Serve hot or at room temperature.

Zucchini Fries

3/4 cup Parmesan cheese
1/4 cup milk
2 cloves garlic, chopped
2 tbsp parsley, chopped
2 tbsp flour
salt and pepper
2 eggs
1 medium to large summer squash

Mix together first 7 ingredients and
refrigerate 15 minutes or longer. 
Slice summer squash.  Dip in batter and fry until golden brown.  Add salt and eat them like french fries.

Zucchini Oven Fries

oil cooking spray
1 cup flour
2 tbsp cornmeal
1 tsp salt
1/2 tsp pepper
3 medium zucchini, cut into 1/2"x 3" sticks
2 egg whites, lightly beaten

Preheat oven to 475 degrees.  Coat large baking sheet with cooking spray.  In a large seal able plastic bag, combine flour, cornmeal, salt, and pepper.  Dip zucchini sticks in beaten egg white, then shake in the bag to coat with the flour mixture.  Arrange on baking sheet, not touching.  Coat exposed sides with cooking spray.  Bake on center rack for 7 minutes.  Turn zucchini sticks and coat any floury  spots with cooking spray.  Continue baking another 5 minutes or so, until just tender and golden.  Serve hot.

Zucchini Sausage Bake

1/2 lb Italian sausage
1/2 tbsp flour
3 cups cubed zucchini or any summer squash
1/4 onion, chopped
1 tbsp butter
1/8 cup grated Parmesan
8 oz cottage cheese
1 egg
1/4 tsp garlic salt
2 tbsp chopped herb of your choice
1/2 cup shredded cheddar cheese

In a large skillet, cook sausage with the flour.  Layer in 9 inch square pan.  Cook the zucchini and onion in a skillet in butter until tender.  Layer 1/2 the zucchini over sausage.  Combine the cottage cheese and Parmesan, garlic salt, herb and egg in mixing bowl.  Layer over zucchini in baking dish and cover again with remaining zucchini.  Top with shredded cheese and bake at 350 degrees for 25 to 30 minutes until cheese is melted on top.

Zucchini Stuff

3 to 4 summer squash, sliced or diced
1 sleeve soda crackers, crushed fine
3 eggs
Season to taste

Stir eggs into squash in bowl.  Add cracker crumbs and stir well.  Lower heat, cover, and steam until done, about 15 minutes.  Season to
taste.

Zucchini Squares

3 cups grated zucchini, unpeeled
1 cup Bisquick mix
1/2 cup onion, finely chopped
1/2 cup grated Parmesan
1/2 tsp salt
1/2 tsp oregano, dried
dash pepper
1 clove garlic, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

Preheat oven to 350 degrees.  Grease 13x9x2 inch pan.  Mix all ingredients thoroughly.  Pour into pan and spread evenly.  Bake until golden brown, about 45 to 55 minutes.  Cut into pieces, 1 or 2 inches.  Serve warm.  Use as appetizer or side dish.

Zucchini Supper

2 cups sliced summer squash
1 medium onion, sliced
1 clove garlic, minced
1/2 cup roasted peppers
15 oz can stewed tomatoes
salt to taste
2 tbsp cornmeal, or enough for desired thickness
Grated cheese, sour cream and cilantro for garnish

Saute the first 3 ingredients in olive oil until softened.  Add peppers, tomatoes and salt.  Heat through, and stir in cornmeal to thicken.  Serve topped with grated cheese (pepper jack, cheddar, or Cojita), sour cream, and
cilantro.